Top Wagyu Beef dishes in New York

Thinly sliced wagyu with truffle, parmesan, and arugula — a clean, luxurious opener that shows the kitchen's confidence with premium beef

Marbled beef sliced thin and cooked in seconds in the boiling broth

Wagyu in umami-packed jus with pommes puree and a whisper of horseradish

Braised wagyu beef tongue slow-cooked in red wine miso — rich, tender, and deeply savory

Rich, beautifully marbled wagyu prepared as a highlight course in the omnivore tasting menu.

A show‑stopping meat course—either buttery A5 Wagyu or perfectly rendered duck—serving as a rich crescendo to the seafood progression

Melt-in-your-mouth wagyu nigiri with shaved daikon and black truffle — pure luxury in two bites.

The centerpiece of the menu — Japanese and Australian Wagyu cuts served with precise doneness and rich marbling that melts on the palate, sourced from multiple international producers.

Miyazaki beef torched to order, finished with a delicate dusting of aromatic truffle salt.

Silky hand-cut wagyu with clean seasoning and a rich yolk that ties the dish together — a refined opener that signals the kitchen's confidence with beef

Japanese or American wagyu preparations that showcase intense marbling and buttery texture, often available in smaller portions for sharing

Raw wagyu beef tartare with traditional accompaniments

Premium wagyu cuts charred over binchotan, sliced and served with ponzu and grated daikon — straightforward execution of excellent raw material

Crispy egg rolls filled with wagyu beef and vegetables

Wagyu beef char siu with a sweet-savory glaze and theatrical flaming presentation, offering tender, rich, and umami-packed flavors.

Lightly seared wagyu with a citrus ponzu — the quality of the beef shows through the minimal preparation